Stick a fork in it

veau

It’s veal day today. Our boxes are locked and loaded for customers. When we return from the butcher with a carcass freshly packaged that we’ve carefully raised on the farm, the fry pan goes on and we taste. We tasted the T-Bone first because … well … it’s a perk of tuning our product. And because T-bone tastes good. Veal tastes good.

All I captured of the T-Bone was this empty plate. We ate the meat. The dog got the bone.

Next up was the Tendron A Griller. Tendron is veal poitrine. Pointrine is belly or chest. Tendron is called “Tenderoni” in this household. Mostly, okay all-ly, by me. Call it my eighties upbringing. Call my enthusiastic dedication to the hot boy band New Edition. Whatever it is, the word “Tendron” is written and all I see is “Tenderoni.” She’s my only love.

I fry it in a moderate pan loaded with lard.

It looks like a chunk of meat in the package, but when you take it out, you see it is more of a strip.

After a fry, I pepper it then cooks me some eggs. Great for breakfast or lunch. I had some local Saint Mont that rounded everything out. … I had it for lunch, though in the country, red wine in coffee for breakfast is not unheard of. I’ve not quite earned my stripes for that.

The usual suspects were right by my side helping me along with the taste test. Nothing motivates our fluffy sedentary animals like some fresh veal fried in a pan.

And if you find a tenderoni that is right for you, make it official, give her your love. Once you had a ‘roni you will never give it up.